Tarragon Chicken Casserole

• 2 cans (10 3/4 oz ea) condensed cream of chicken soup
• 2 cups Half-and-half
• 4 teaspoons Dried tarragon
• 1/2 teaspoon Pepper
• 1 package (16 oz) linguine or Spaghetti, cooked and drained
• 5 to 6 cups Cubed cooked chicken
• 1/2 cup Grated Parmesan cheese
• Paprika, optional

In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. Transfer to an ungreased 4-qt. baking dish. Sprinkle with the Parmesan cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.
Serves 10 to 12.